Hearty Vegetarian Motzah Ball Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 cup matzo meal
- 1 small turnip, chopped
- 2 -3 celery ribs, chopped (with lots of leaves)
- 1 onion, diced
- 3 large carrots, chopped
- 1⁄4 cup sherry wine
- vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional)
- 1 garlic cloves (optional) or 1 garlic powder (optional)
- vegetables, chopped (lots)
directions
- Make motzah ball mix according to directions, but be sure to add broth, not just water, to the mix. Put in fridge and let sit for at least 1/2 hour and as long as all day.
- Peel and chop vegetables.
- Put olive oil in a large pot (I use 4 qts.)and lightly fry onions.
- Add broth until pot is 3/4 full.
- Add vegetables. If you use green beans, add them later when you add the motzah balls. The soup should be really full of veggies.
- Add sherry.
- Add soy sauce (opt.).
- Cook for an hour or two. Add more broth if needed and adjust seasonings to taste.
- About 1/2 hour to 20 minutes before serving take matzoh ball mix out of the fridge.
- Wet hands and shape matzoh mix into ball shapes, each about the size of a marshmallow. Drop carefully into soup as you create the balls.
- Cook for 20 minutes.
- Serve.
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Reviews
-
Made this pretty much as given, although I did add about a cup of diced green beans that were left over from another meal! I also made the motzah balls somewhat smaller than indicated, but other than that . . . And it was all for a great tasting soup, too, believe me! Thoroughly enjoyable & satisfying! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]